Home canning is both an art and a science. Safety and quality are some of the
reasons it is important to follow recommended recipes and procedures for home
canning. That is the science. The art comes from the experience of what is
"finger tight", when is the product packed too full or too loose or determining
just the right ripeness.

Following modern recommendations (which have improved a LOT in the past 25
years) will result in a wholesome, safe product 98% of the time. Sometimes
even when you follow recommended, lab-tested, up-to-date directions, something
goes wrong. A jar doesn't seal, liquid is lost out of the jar, and the fruit is
floating! So what went wrong?

Here are questions and answers to trouble-shoot common canning issues.

"Open-kettle canning and the processing of freshly filled jars in
conventional ovens, microwave ovens, and dishwashers are not recommended,
because these practices do not prevent all risks of spoilage. Can I blanch in my microwave oven?Microwave blanching may not be effective, since research
has shown that some enzymes may not be inactivated. Steam canners
are not recommended because processing times for use with current models
have not been adequately researched. Because steam canners do not heat foods
in the same manner as boiling-water canners, their use with boiling-water
process times may result in spoilage. It is not recommended that pressure
processes in excess of 15 PSI be applied when using new pressure canning
equipment. So-called canning powders (like salicylic acid, aspirin) are useless as preservatives and do not
replace the need for proper heat processing. Jars with wire bails and glass
caps make attractive antiques or storage containers for dry food ingredients
but are not recommended for use in canning. One-piece zinc porcelain-lined
caps are also no longer recommended. Both glass and zinc caps use flat
rubber rings for sealing jars, but too often fail to seal properly.

If my recipe doesn't call for processing, do I need to do
so?

Yes. Canning recipes prior to 1990 should not be used.
Many old recipes do not include instructions for processing foods. The foods are
canned by the open kettle method, sealed and stored. This method for canning,
the open kettle method, is notrecommended for it presents a
serious food safety hazard. All high acid foods should be processed in a water
bath canner and all low acid foods in a pressure canner.

I was with my girlfriend canning today. It was my first time but she does
it all the time. After reading your website it says to boil the jars after they
are filled and sealed for sterilization. We did not do this. Is this something
that has to be done every time? And if so what will happen if we don't?

Yes, that is a very important step. That's how the bacteria get
destroyed. Otherwise, some botulism spores are still alive inside, thanks to
airborne contamination. Over time, they will grow and spoil the food and/or
result in food poisoning.

It won't necessarily happen every time; maybe the food is acid enough, or
the level of airborne or surface contamination was low enough that it won't
be noticeable, but it's like play Russian roulette.

If you promptly refrigerate the jars you just canned, and use them as if
they need to be refrigerated, you should be fine! But next time, process
them through a boiling water bath!

Is there anything I can't or shouldn't can at home?

Absolutely. Just because you can buy something in a jar that was canned,
does NOT mean that it is safe for you to try that at home. Commercial
canning equipment often hits higher temperatures, operate in sterile
environment, include lab testing of representative homogenized batch samples
for pathogens, and other safeguards that do not exist in a home kitchen or
with home equipment. The National Home Canning center, a partnership between
the USDA and U.Ga, provides list list of things you should not can at home
(links provide additional information):

Canned chocolate sauces/ fudge sauces. Many of the recipes that are
passed along are low acid, contain dairy products, and recommend boiling
water processing. The NCHFP, USDA or its partners in the land-grant
university-based Cooperative Extension System do not have safe tested
recipes for these products.

Canned gifts made in decorative, untested, jars. The temptation to
package holiday canned foods in special decorative jars is not
recommended.
Only use recommended jars and lids.

There are many other recipes that are not recommended. Choose only
safe, tested recipes from research-based resources such as the NCHFP,
USDA or the land-grant university-based Cooperative Extension System.
The recipes that are published on pickyourown.org are duplicated from
these sources - any significant deviations or untested recipes are rare
and clearly identified as such.

Keep in mind that some recipes, such as those above, are safe if kept
refrigerated or frozen, RATHER than canned and stored outside of a fridge or
freezer. Most refrigerated foods can only safely be kept out of
refrigeration for a very short period of time (usually less than 2 hours).
Labels should tell the recipient to refrigerate. Likewise, frozen foods
should not be allowed to thaw. These facts should be taken into
consideration when choosing to give a refrigerated or frozen preserved food
as a gift.

Is it possible for me to take an existing recipe from an ordinary cookbook
or one my family handed down, fully prepared/cooked and simply CAN it? Such as
White Turkey Chili, with the following ingredients: ground turkey, chicken
broth, beans, veggies and spices--no thickeners. Or Tomato Basil: diced
tomatoes, chicken broth, basil, & garlic. Some forums seem to be saying that you
can only use recipes specifically geared towards canning. So does canning limit
you to specific recipes?

The forums are
right on this one. Safety considerations mean that unless you are willing to
take a chance on exposing your family to potentially fatal doses of
botulism, we use only the recipes which have been lab-tested by the USDA,
FDA, and various university food science labs, where they can duplicate home
conditions and culture the canned items to check for pathogenic activity.
All the recipes published on pickyourown, for canning, closely follow those
tested by the USDA. Minor deviations from those are allowed, but you have to
understand the ground rules of what's considered "allowable" (tytpically,
salt, sugar, water and small amounts of seasonings).

Why is can't I just pack the hot food into jars, seal, and invert them? Why
is this "open kettle canning" not recommended?

In open kettle canning, food is cooked in an ordinary
kettle, then packed into hot jars and sealed without processing. The temperatures
obtained in open kettle canning are not high enough to destroy all spoilage and
food poisoning organisms that may be in the food. Also, microorganisms can enter
the food when it is transferred from the kettle to jar and cause spoilage.

Canned food can safely be re-canned if the unsealed jar is discovered within 24
hours. To re-can, remove the lid and check the jar sealing surface for tiny
nicks. Change the jar; if necessary, add a new treated lid and reprocess using
the same processing time.

Canning for Camping, in plastic - I'm wondering if I can cook vegetables
and vacuum pack them for backpacking trips ahead of time ... Will they last 10
days without refrigeration ?

It depends. I imagine that a food that can be safely
home canned using the water bath method, could be packaged into the boilable
vacuum sealer bags and then processed in the water bath for the specified
duration and stored at room temperature afterwards.

How long the contents would remain suitably sterile is
the real question. The problem is the porosity of the plastic bags. I
assume they must “breath” more than glass canning jars would. They
certainly haven’t been tested for this use; at least, not that I’ve seen.
You would be on uncharted, and probably, unsafe, ground.

For other foods, like dairy, meats and low acid fruits
and vegetables, I think this method would be clearly unsafe. The problem is
that home canning equipment is not a true sterile environment… it just
achieves a level of reduction of pathogens, not true elimination. The UHT
packs that NASA uses and you can buy in camping stores are prepared at very
high temperatures (138°to
150° C - equal to 280° to 302° F), that kill all but the hardiest
thermoresistant spores. See
this Guelph
University page and this
Wikipedia page for background information. ) So, at room temperature (or
worse, a hot summer day in a back pack), the tiny number of bacteria that
survive would reproduce geometrically, destroying the food, and producing
toxic byproducts.

Freezing does not cause food spoilage unless the seal is damaged or the jar is
broken. These often happen as the food expands during freezing. Frozen foods,
however, may be less palatable than properly stored canned food. In an unheated
storage place, protect canned foods by wrapping the jars in paper or covering
them with a blanket.

Many recipes passed down through the years or found in older cookbooks do not
include instructions for processing. The foods are usually canned by the open
kettle method, sealed and stored. Foods prepared in this manner present a
serious health risk — particularly low acid foods. To minimize the risk of
food spoilage, all high acid foods should be processed in a water bath canner or
pressure canner and all low acid foods in a pressure canner.

What do "hot pack" and "raw pack" mean? What is the difference between
"Hot packing" and "Raw packing"

Raw-packing is the practice of filling jars tightly with freshly
prepared, but unheated food. Hot-packing is the practice of heating freshly
prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling
jars loosely with the boiled food.
See this page for
diagrams and much more information about it!

Yes, leaving the specified amount of headspace in a jar is important to assure a
vacuum seal. If too little headspace is allowed the food may expand and bubble
out when air is being forced out from under the lid during processing. The
bubbling food may leave a deposit on the rim of the jar or the seal of the lid
and prevent the jar from sealing properly. If too much headspace is allowed, the
food at the top is likely to discolor. Also, the jar may not seal properly
because there will not be enough processing time to drive all the air out of the
jar.

Keeping the Lid on the canner - Regarding canning in hot water bath- I
noticed on your photos that you do not cover the pot while processing. Is it
necessary to cover the pot with a lid while processing or can you keep it open
to make sure the water is covering the jars?

Well,
actually, the lid is only off to show people what it looks like! Generally,
yes, you should keep the lid on as much of the time as possible, to retain
the heat.

Except when
the processing times are very long (say, more than 25 minutes), I haven’t
needed to add more water during a batch – and even then you should only add
water that is boiling already (I keep a separate saucepan with water on the
stove, or else the temperature will drop!)

Properly canned food stored in a cool, dry place will retain optimum eating
quality for at least 1 year. Canned food stored in a warm place near hot pipes,
a range, a furnace, or in indirect sunlight may lose some of its eating quality
in a few weeks or months, depending on the temperature. Dampness may corrode
cans or metal lids and cause leakage so the food will spoil. Jams will keep for
a year, but are at their best if used within 6 months.

Jars do not need to be sterilized before canning if they will be filled with
food and processed in a boiling water bath canner for 10 minutes or more or if
they will be processed in a pressure canner. Jars that will be processed in a
boiling water bath canner for less than 10 minutes, once filled, need to be
sterilized first by boiling them in hot water for 10 minutes before they're
filled. This means you ought to sterilize jars when making jams and jellies,
since they only need to be processed for 5 or 10 minutes, whereas for
applesauce, apple butter, etc., you needn't sterilize the jars (since these have
processing times of 15 minutes or more). But in any case, common sense
says run them through the dishwasher right before canning, and that will
sterilize them anyway, so it is rather a moot point.

No. This can be dangerous because the temperature will vary according to the
accuracy of oven regulators and circulation of heat. Dry heat is very slow in
penetrating into jars of food. Also, jars explode easily in the oven.

Yes, two layers can be processed at one time, in either the boiling water bath
or pressure canner. Place a small wire rack between the layers so water or steam
will circulate around each jar. Make certain that the water covers the tops of
all jars by 1 inch in a boiling water bath canner. The pressure canner should
have 2 to 3 inches of water in the bottom.

No. Loss of liquid does not cause food to spoil, though the food above the
liquid may darken. As long as the jars were processed in the canner for the
specified amount of time and they sealed, they should be fine. If, however, the loss is excessive (for example, if at least
half of the liquid is lost), refrigerate the jar(s) and use within 2 to 3 days.

Why did my jars lose so much liquid? The liquid level in some
of the jars went down by half!

Sometimes after processing, some of the liquid in the jar is lost and doesn't
cover the product. Lost water is most common when pressure canning, especially
with starchy foods. Typical causes and solutions are:

Packing the food too tightly or loosely in the jar.

Starchy foods, such as corn, peas or lima beans, absorbed all the
liquid. Use more liquid with these starchy vegetables.

Air naturally entrained within the fruit or vegetable that wasn't
released (generally this happens more with raw pack than hot pack)

All bubbles were not removed from the jar before capping.

The jars filled too full (too much vegetable/fruit compared to the
amount of liquid).

In pressure canning: Fluctuating pressure in the pressure canner. Let pressure return to zero
gradually, avoiding the sudden release of pressure through the vent. Do not
hasten the cooling with cold water.

In water bath canning: The jars are not totally covered with boiling water during the boiling water
bath processing.

Do I have to use a special canning pot for boiling water bath canning, or can
I use any large pot that will allow my jars to be covered with water?

Any very, very large pot will do, understanding
that the larger the pot, the easier and safer it is, because more water
means greater enthalpy, so the water cools down less when you add the jars.
That means it takes less time in a larger pot for the water to come back to
boiling and begin timing the processing.

Canners also come with racks to help life the jars in and out of the boiling
water and prevent the jars from bumping each other and breaking.

Can a
pressure canner be used on a flat-top stove? I know the large BWB (boiling water
bath) canners have rippled or concave bottoms, so they don't contact enough of
the surface to heat well. Are pressure canners flat-bottomed?

It depends upon the stove manufacturer. Some can, most can’t handle the size of
the pots (either they don’t get hot enough, or you risk cracking the stovetop
under the trapped heat). See this
page for more information:

Heating or scalding vegetables in boiling water or steam
for a short period of time.

Is it recommended to blanch vegetable before freezing?

YES. Blanching slows or stops the action of enzymes which
cause loss of flavor, colour and texture. Blanching cleanses the surface of dirt
and organisms, brightens the colour and helps retard loss of vitamins. Blanching
also wilts or softens vegetable and makes them easier to pack.

Why is it necessary to cool vegetables after blanching?

Vegetables should be cooled quickly and thoroughly after
blanching to stop the cooking process. Otherwise, vegetables will be overcooked
with loss of flavor, color, vitamins and minerals.

You mention to begin counting the blanching time as soon as you drop the
vegetables to be blanched into the boiling water....instructions I have read on
other sites say to begin counting the blanch time after the water returns to a
boil. Which is right? I don't want my veggies undercooked as I need to destroy
the enzymes and bacteria, but I don't want them overcooked either so they are
like mush when I get them out of the freezer..

Well, the difference between the two methods is small; and the larger the
pot of water is, the smaller the difference, so it shouldn't have much
effect either way. I tend to go for slightly shorter times on veggies that
ought to be crisp (like cucumbers or corn) because there is a greater
likelihood that overcooking will turn them to mush more than enzymatic
action. Many folks skip the blanching step entirely, if they have a deep
freeze and will only be store up to 5 months.

Herbs and oils are both low-acid and together could support the growth of
the disease-causing Clostridium botulinum bacteria. Oils may be flavored
with herbs if they are made up for fresh use, stored in the refrigerator and
used within 2 to 3 days. There are no canning recommendations. Fresh herbs
must be washed well and dried completely before storing in the oil. The very
best sanitation and personal hygiene practices must be used. Pesto is an
uncooked seasoning mixture of herbs, usually including fresh basil, and some
oil. It may be frozen for long term storage; there are no home canning
recommendations.

Can I can cake or bread?

Cakes and breads are not recommended for canning. In
fact, most of these products are not really "canned." These "canning"
directions call for baking in the jar and then closing with a canning lid.
This is not safe. Instead, choose recipes that you can freeze. Many recipes
for quick breads and cakes are low-acid and have the potential for
supporting the growth of a bacteria like Clostridium botulinum if
it is present inside the closed jar. One university's research showed a high
potential for problems. You will see these products were made commercially;
however, additives, preservatives and processing controls not available for
home recipes are used. Canning jar manufacturers also don't endorse baking
in their canning jars.

Can I can butter?

No. You may find directions on the internet
similar to this: Jars are preheated, the butter is melted down and poured
into the jars, and the lids are put on the jars. Some directions say to put
the jars in the refrigerator as they re-harden, but to keep shaking them at
regular intervals to keep the separating butter better mixed as it hardens.
This is merely storing butter in canning jars, not true ‘canning’. True home
canning is when the food is heated enough to destroy or sufficiently
acidified to prevent the growth of all spores of Clostridium botulinum
(the bacteria that causes botulism) and other pathogens during room
temperature storage on the shelf.

Additionally, when you consider the economics of the process (energy costs
involved with heating, cost of jars and lids, etc.), even if the butter is
bought on sale, it would rarely be economical to prepare butter to store for
years in this manner. Good quality butter is readily available at all times,
if butter is needed for fresh use. If the concern is about emergency food
supplies, there are dry forms of butter that can be purchased and stored,
oils that can be used in an emergency, or commercially canned butter in tins
(although we have only seen this for sale from other countries). Melted and
re-hardened butter may not function the same as original butter in many
types of baking anyway.

I don't have enough berries to make jam yet. Can I freeze them as
they come in from my garden and then make jam from them when I have enough?

Definitely! I do it all the time. This works for berries
(blueberries, raspberries, blackberries, strawberries, etc.) and many other
fruit (like peaches, figs). And if they will only be in the freezer for a
month or two before using them to make jam or other cooked products, there
is no need to blanch them. It does help to prepare them a bit -
like removing the hulls from strawberries, etc.

As my jars are cooling after I take them out of the canner, they sometimes
make a popping or hissing noise. Is this normal and safe?

Yes, the lids are designed to flex and that's actually a key selling
point. You can tell if a jar hasn't sealed properly (after it has
cooled completely) if the lid flexes and makes a popping sound when you
press the center of the lid with your finger. The popping sounds while
it is cooling is the lid being sucked down by the vacuum that is forming
inside the jar - which a normal part of the sealing process. Hissing
sounds are usually just escaping steam or hot water evaporating on hot
surfaces, also normal!

Can I use empty mayonnaise and spaghetti jars that have threads to use the
same size rings and lids as Ball jars?

Most commercial pint- and quart-size mayonnaise or salad dressing jars
can be used with two-piece rings/lids for canning acid foods in a water
bath canner. I've used them for decades, myself. However, you should expect
slightly more seal failures and jar breakage. These jars have a narrower
sealing surface, are tempered less than Mason jars, and may be weakened by
repeated contact with metal spoons or knives used in dispensing mayonnaise
or salad dressing. Seemingly insignificant scratches in glass may cause
cracking and breakage while processing jars in a canner. I've personally
found that the "Classico" brand spaghetti jars hold up VERY well - I don't
think I've ever had one break! On the other hand, mayonnaise
jars are more fragile, and definitely not recommended for use with foods to be processed in a
pressure canner because of excessive jar breakage. Other commercial jars
with mouths that cannot be sealed with two-piece canning lids are not
recommended for use in canning food at home.

I followed your instructions for canning blueberries (hot pack). I
tightened the jars until they were totally closed, and then set them down (on
their side) in a pot to process. I had to process them on their side because I
didn't have a large enough pot to do otherwise and didn't want to spend the
money on one. I noticed after processing each jar and removing it from the pot
of boiling water, that the water would become tinged with purple, indicating
that some juice had clearly leaked from the jar. Then, when the jar would cool
down, I noticed that I could still tighten the lid (even though I had tightened
it as far as it would go before I put it in the pot to process). Is this leaking
normal? Is it going to be a problem when I go to eat my canned blueberries?

Yep; there are two things going on. First, don’t
overtighten the rings – that can cause the lids to deform and leak. Next,
don’t lay the jars on their sides. When the contents expand in the hot
water, the contents will be pushed out, rather than the air! The jars may
not even seal properly.

How would you go about using different jars for canning sauce ? In other
words, not using mason jars but other jars with screw on lids? Would you go
about it the same way or is there a different way? My concern would be the lids
and having them sealing properly.

Well, the "authorities" all say NEVER use anything but Ball / Kerr and
other canning jars. In practice, many home canners find (through practice)
that certain products (like Classico brand spaghetti sauce) are packaged in
jars that are the same specification as commercial home canning jars.

And that's about it- it the lid and ring fits and the lid seals, the only
other concern is whether the glass is thick enough to withstand the usual
home canner banging it around. I've had a few "Miracle Whip" jars break, so
I don't use those anymore, but the Classico's work fine for me. I don't
recall ever having one break on me in the past 25 years. Note that
the Classico's manufacturer does not recommend reuse of their jars: here is
what they say on this
page:

"Can I reuse the Classico® jar for
home canning?
No. A coating is applied at the glass plant to reduce scratching and
scuffing. If scratched, the jar becomes weaker at this point and can
more easily break. This would increase the risk of the jar breaking when
used for canning. Also, the lighter weight of our current jar could make
it unsafe for home canning. "

What if the lids on canning jars spring back after canning?

Run for the bomb shelter before they explode! Nah, just kidding, it's not
that bad. But unfortunately, it does mean that the jars failed to seal
correctly.
Causes:

Most likely, the lids weren't seated correctly, often due to spilled
contents on the rim of the jar or sealing surface of the lid - OR the
contents never got hot enough to create sufficient vacuum when the jars
cooled OR the lid's glue was cold.

Prevention:

Next time, wipe the top of the jar, use clean new lids, which were kept
in barely simmering water and be sure to fil the jars with hot contents and
process right away and for the full duration specified in the recipe.

Remedies:

If you do get jars which don't seal properly, you can either put the jars
in the refrigerator and use them first, or empty them jars back into a pot,
heat them up again, re-jar them, put new lids on and process them
again...generally, that's too much work, so unless an entire batch fails, I
stick the few that fail to seal in the fridge.

Lids should not be used a second time since the sealing compound becomes
indented by the first use, preventing another airtight seal. Screw bands may be
reused unless they are badly rusted or the top edge is pried up which would
prevent a proper seal.

A neighbor generously gave me 2 boxes of canning jars that are the old
fashioned glass top with a wire on the top (lightening jars perhaps?) There
isn't any rubber gasket on these and I wondered if I should try to find them in
the store or if the jars should be reserved for non-canning uses, like dry food
storage or decoration. Do you recommend using these old jars or should I keep to
my typical top and ring jars

Stick to the lid and ring types. The others leak and spoil at a
noticeably higher rate. They're
not really safe for vegetables. The type with the glass lid with a gas
and a wire to hold it down works ok for jam, since jam doesn't spoil as
readily and is high in acid. But, really, they're only for decoration these
days. The Ball/Kerr/Mason ring and lid types are SO much more reliable
and safer.

I have the opportunity to buy the wire-bail-top canning jars (described in
the previous question) VERY inexpensively about the price of the ball jars
and lids regular mouth. I need to ensure I can use these in food canning. These
are not previously used, but I can't find online instructions for canning with
them. Help?

Instructions,
aside from sealing / closing the jars, they’re the same as other jars. You
just need to be scrupulous about wiping the sealing surfaces before closing
the lid after filling, and making sure it seated properly.

I don't have a vacuum food sealer. How can I remove the air from
bags before freezing them?

Just slip a drinking straw in at one side of the opening, seal the bag up
to the straw and suck the air out. When the air is out, and you're still
sucking pull the straw out and seal the bag at the same time! It takes some
practice and isn't as effective as a vacuum food sealer, but it's not bad!

I’ve
occasionally seen this on my lids, too, but never experienced any illness
after eating the contents.

The USDA/University of Georgia National Home Preservation Center says natural compounds in some foods, particularly acids, corrode metal and
make a dark deposit on the underside of jar lids. The underside of metal
lids is protected by an enamel coating. If there are any imperfections in
the enamel, e.g., tiny scratches or pinholes, natural compounds in food can
react with the metal in the lid to form brown or black deposits. This
deposit on lids of sealed, properly processed canned foods is harmless.
In addition to
the causes listed above, sometimes bits of the canned food adhere to the
lid, and dry there, causing a dark spot.

What causes lids to buckle?

Putting screw bands on so tightly that air can hardly escape from jars
during processing. The buildup of pressure inside jars causes lids to
buckle. Screw bands should be tightened firmly, by hand. Do not use a jar
wrench to tighten screw bands.

Breakage can occur for several reasons: 1. Using commercial food jars rather
than jars manufactured for home canning, 2. Using jars that have hairline
cracks, 3. Putting jars directly on bottom of canner instead of on a rack, 4.
Putting hot food in cold jars, or 5. Putting jars of raw or unheated food
directly into boiling water in the canner, rather than into hot water (sudden
change in temperature-too wide a margin between temperature of filled jars and
water in canner before processing).

One or more canning jar manufacturers are selling half-gallon canning jars. One
manufacturer has a printed note on the top that says half-gallon jars are only
used for some highly acidic foods in a boiling water canner.

There are no other research-tested processes for half-gallon jars. Boiling
water processes for other foods for jars larger than those published with
recipes (usually pints and/or quarts) cannot be extended by any formula to a
larger jar.

We are aware that there are historical recommendations for canning foods in
half-gallon jars. However, these are not currently accepted or endorsed by the
USDA, Cooperative Extension System or U.S. manufacturers of home canning jars.

I am looking for directions for canning for making "Apple Pie in a Jar"
that contains the piecrust!!!!! I have looked all over for a recipe and all I
can find are ones that don't contain the piecrust. There is a place in Montana
that makes this. They state that they use fully baked pies for this. I want to
make this for my family but need to know process times, etc. What kind of dough
recipe would I need to use - butter, shortening for crust, etc?

Ah, that would be because the food scientists are
trying to keep you alive. Home canning of breads and dough's is considered
to be very prone to toxic food poisoning. No one has yet been able to come
up with a reliable recipe and canning direction that doesn’t produce
botulism some of the time. So, unless you like playing Russian roulette
with your food and family, it’s best avoided.

Can I can bread or cake in a jar? These products
are not recommended for canning. Choose recipes that you can freeze. In
fact, most of these products are not really "canned." The directions call
for baking in the jar and then closing with a canning lid. Many recipes for
quick breads and cakes are low-acid and have the potential for supporting
the growth of bacteria like Clostridium botulinum if it is present
inside the closed jar. You will see these products made commercially;
however, additives, preservatives and processing controls not available for
home recipes are used. Canning jar manufacturers also don’t endorse baking
in their canning jars. There’s also a detailed write up about
the
dangers of home bread canning from the National Home reservation Center at
U.Ga.

Is there a list, from a respected, reliable authority, of things I should
not attempt to can at home?

The National Home Canning center, a partnership between the USDA and U.Ga, provides list list of things you should not can at home
(links provide additional information):

Canned chocolate sauces/ fudge sauces. Many of the recipes that are
passed along are low acid, contain dairy products, and recommend boiling
water processing. The NCHFP, USDA or its partners in the land-grant
university-based Cooperative Extension System do not have safe tested
recipes for these products.

Canned gifts made in decorative, untested, jars. The temptation to
package holiday canned foods in special decorative jars is not
recommended.
Only use recommended jars and lids.

There are many other recipes that are not recommended. Choose only
safe, tested recipes from research-based resources such as the NCHFP,
USDA or the land-grant university-based Cooperative Extension System.
The recipes that are published on pickyourown.org are duplicated from
these sources - any significant deviations or untested recipes are rare
and clearly identified as such.

Keep in mind that some recipes, such as those above, are safe if kept
refrigerated or frozen, RATHER than canned and stored outside of a fridge or
freezer.

Some of my jars failed to seal. What can I do to prevent jars not
sealing?

To avoid having a jar fail to seal after processing:

Use only standard canning jars. The glass in commercial jars (such as
pickle or mayonnaise jars) doesn't have adequate lip thickness and thread
depth needed for a good seal.

Use a two-piece lid (flat and screwband). Do not use a one-piece lid as
a substitute for a screwband. The ring may be re-used if it is not bent or
rusty. Use a flat lid only once. Even mixing brands of flats and rings can
cause sealing problems because of the design. Brand names are now stamped on
the rings.

Be sure the lip of jar is clean and not chipped.

Follow headspace directions to avoid having liquid boil out of jars
(siphoning) during processing. Headspace is the space between the inside of
the lid and the top of the food. During siphoning, food particles in liquid
may interfere with a seal. The ring (screw band) should be "finger tight"
(tightened by hand) - not too tight or too loose. The band and lid are
designed to let air vent from the jar during processing.

Use jar lifter to remove each jar after processing so that the lid is
not disturbed. Sealing takes place AFTER the jar is removed and starts to
cool. Do NOT turn jars upside down.

Be sure the correct processing time is used for the product being
canned.

How can I tell if something I've canned has gone bad (spoiled, gone
off)?

That is one of the challenges of any canned food, even store bought.

Generally speaking, spoilage is indicated by:

the lid is bulged or flexes (isn't sucked down tight), then gas has
built up from decay.

Any signs of seepage or leaks (they should be fairly clean come out
of the water bath).

Finally, an off smell, visual signs of mold, or a change in colour or
texture from what it should be!

Mold growth in foods can raise the pH of the food. In home canned products, this
could mean that the high acid products could become low acid and therefore run
the risk of botulism or other bacterial spoilage. Thus, any home canned product
that shows signs of mold growth should be discarded. The exception to this is
jellied products. (where sugar is added). In these the high sugar content would prevent the growth of
Clostridium botulinum. In jellied products, remove any surface mold plus 1/2
inch of the good product underneath and then use the rest immediately. Jellied
products with extensive mold should be discarded.

I made peaches but immediately after I pulled them out of the water I
knocked two jars over and they are now hissing at me I'm not too impressed
either! Do these need to be eaten right away now? What happens when you bump
them?

Depends! You may just have disturbed them and leak a bit and then they
resealed themselves. Or they're still leaking. So when they cool, check for
a good seal and vacuum: is the lid still sucked down, and doesn't flex or
pop when you press in the middle? Do any liquids leak out when you turn the
jar upside down? If not, they're probably fine. But I'd mark them to be
eaten first!

How to do test my jars for a good seal? How can I tell if they've
sealed properly?

Test 3: If liquids leak out when you turn the jars on their sides
or upside down, it definitely is not sealed!

Some of my pressure-canned jars spoiled. What can I do to
prevent spoilage when I use the pressure canner?

To avoid spoilage:

Use the correct processing pressure and time adjusted for altitudes
above 1,000 ft (if you are)

Remove jars immediately from the pressure canner when processing time is
up and pressure returns to zero. In other words, don't try to hasten the the
process after the processing time is up but putting the canner under running
water

Cloudy liquid SOMETIMES denotes spoilage but could be caused by starch from
vegetables like peas, corn or lima beans, minerals in the water, or using table
salt with fillers. Cloudiness is not necessarily harmful, but the product
probably wouldn't win a prize at the county fair!

Some of my water-bath-canned jars spoiled. What can I do to
prevent spoilage when I use the water bath canner?

To avoid spoilage:

Use the correct processing time adjusted for altitudes above 1,000 ft
(if you are)

In the boiling water bath, water should boil continuously during
the processing time with the water level covering the jars by at least one
inch.

I have already water bath canned some tomatoes and was thinking about
pressure canning them. Is it possible to pressure can them after the water bath
canning without repacking new jars?

No, because the lids would be used and are sold by the manufacturers as
“single use”. Once the jars heated up and the contents expanded, the lids
would unseal to allow escaping gases, and the question would be, will they
reliably reseal and hold the seal in storag

No. Recommended processing methods must be used to assure safety. Recommended
processing times cannot be shortened if vinegar is used in canning fresh
vegetables (this does not refer to pickled vegetables).

You may like lots of peppers in your salsa or extra onion in your
spaghetti. Is it safe to add extra or other ingredients to research
tested recipes or to canning mixes that you buy?

No. Always follow directions on a mix exactly and follow tested
recipes as written. Changing an ingredient may dilute or lower the
acidity level changing the processing time or method. The exceptions
to the rule of never change anything in canning recipes are you can
change the salt level in anything except pickles, you can change the
sugar level in syrup used for canned fruit, and you can add extra
vinegar or lemon juice. Reference: Penn State University,
"Let's Preserve Newsletter", September 2007

Recommendations for canning summer squashes, including zucchini, that appeared
in former editions of the USDA's "So Easy to Preserve" have been withdrawn due to uncertainty
about the determination of processing times. Squashes are low-acid vegetables
and require pressure canning for a known period of time that will destroy the
bacteria that cause botulism. Documentation for the previous processing times
cannot be found, and reports that are available do not support the old process.
Slices or cubes of cooked summer squash will get quite soft and pack tightly
into the jars. The amount of squash filled into a jar will affect the heating
pattern in that jar. It is best to freeze or pickle summer squashes, but they
may also be dried.

After I removed the jars from the canner, the jars had lost a lot of
liquid and were about half-empty. What happened? Are they safe?

There are several possible causes:

The food was not heated prior to filling (Raw pack
method) -

The food was packed too tightly (or loosely) in the jars

All air bubbles were not removed prior to sealing the
lids and rings on the jars

The jars were not completely covered with water (applies
to a water bath canner only)

Starchy foods, such as corn, peas or lima beans, absorbed all the
liquid. Use more liquid with these starchy vegetables.

The jars were filled too full.

Fluctuating pressure in the pressure canner. Let pressure return to zero
gradually, avoiding the sudden release of pressure through the vent. Do not
hasten the cooling with cold water.

As long as the jars remained sealed, they'll be ok, but they
should be checked more frequently and used up first!

Sorry! Home canning of garlic is definitely not recommended - it is a
very low acid food so it is perfect for growing botulism. It also loses a
lot of the flavor. It can be canned commercially because of the special high
temp/high pressure equipment they have.

Is there a way to can cabbage without making kraut or pickled cabbage?

Nope. As far as I know, there is
NO reputable source (USDA, FDA, university food , Ball, etc.) of a safe
recipe for home canning cabbage. Here's what the University of Missouri Food Sciences dept says:

"Canned cabbage is a very poor quality product. For this reason, we do
not have any scientifically researched times for canning cabbage. There are
several other alternatives: Cabbage, including Chinese cabbage, can be
frozen, using directions in GH 1503, "Freezing Vegetables." Or, cabbage can
be made into "freezer coleslaw." Directions are in issue 83-7 of the
"Grapevine" newsletter. Barbara Willenberg, Nutritional Sciences, University
of Missouri-Columbia. "

Is a way to freeze fresh potatoes?

I haven’t tried it, but according to the USDA, there
is:

Select smooth new potatoes directly from the
garden.

Peel or scrape and wash.

Water blanch for 3 to 5 minutes, depending on
the size.

Cool and drain.

Package whole or sectioned, leaving 1/2-inch
headspace (unless you use pages, then remove all air)

The USDA and the major universities with food science
departments, like UGa, Clemson do not recommend canning summer squashes,
including zucchini and yellow squash because squashes are low-acid
vegetables and require pressure canning for a known period of time that will
destroy the bacteria that cause botulism. Documentation for the previous
processing times cannot be found, and reports that are available do not
support the old process. Slices or cubes of cooked summer squash will get
quite soft and pack tightly into the jars. The amount of squash filled into
a jar will affect the heating pattern in that jar. The bottom line is there
just are no tested recipes for it. If you do can using a hand-me-down
recipe, you may have no problems... or you may get botulism, which can kill
you. It is best to freeze or pickle summer squashes, but they may also be
dried.

too much
sugar (it's the density or fruit v. solution, fruit is lighter than the
syrup ) - Using a heavy syrup (a medium or light syrup is
recommended).

Packing fruit too loosely in the jar. If jars are packed too loosely
or if air remains in the tissues of the fruit after processing. Pack the
fruit tightly in jars without crushing it.

It can also be due to the canning method - raw v. hot packing.
Raw-packing is the practice of filling jars tightly with freshly
prepared, but unheated food. Such foods, especially fruit, will float in the
jars. The entrapped air in and around the food may cause floating and
discoloration within 2 to 3 months of storage. Raw-packing is more suitable
for vegetables processed in a pressure canner. Hot-packing is the
practice of heating freshly prepared food to boiling, simmering it 2 to 5
minutes, and promptly filling jars loosely with the boiled food. Whether
food has been hot-packed or raw-packed, the juice, syrup, or water to be
added to the foods should also be heated to boiling before adding it to the
jars. This practice helps to remove air from food tissues, shrinks food,
helps keep the food from floating in the jars, increases vacuum in sealed
jars, and improves shelf life. Preshrinking food permits filling more food
into each jar. Hot-packing is the best way to remove air and is the
preferred pack style for foods processed in a boiling-water canner. At
first, the colour of hot-packed foods may appear no better than that of
raw-packed foods, but within a short storage period, both colour and flavor
of hot-packed foods will be superior.

Here are some ways to help prevent fruit floating:

Pack fruit solidly into the jar, as closely as possible without
crushing.

Use firm, ripe fruit for canning.

Heat fruit before packing.

Use light to medium syrups instead of a heavy syrup. If you are
canning without a sugar syrup, the fruit should be firm and just ripe.
Pack raw fruit firmly into the jar and cover with boiling water or
unsweetened fruit juice. For hot-packed fruit, heat the fruit in water
or unsweetened apple juice; then pack the hot fruit and syrup into the
clean jars.

When I put the jars into the water to be processed, air
bubbles were coming out from the lids... is that normal?

Yes, that's due to the expansion of the contents of the jars
are they heat in the water bath - the liquids expand and press out some air
- that's what creates the vacuum when the jars cool and causes the lids to
adhere tightly - so it's really a good thing!

Plums: Please let me know what you think of the "keep the skin on" and
"keep the pits in when you boil" folks. I'm inclined to remove the skin (but not
certain). But the pits...seems they impart some positive aspect to the flavor if
left when boiling?

It's really just personal preference. The skins will add some colour and
help hold the fruit together. The pits don't add anything of value to the
flavor (they're actually bitter if you were to crunch one and taste it), so
if they're freestone and you can remove the pits , I would... but that's
just my preference!

Can I home can fully cooked Apple Cobbler, Peach Cobbler, Blackberry
Cobbler, other fruit cobblers, etc.?

I'm sure under some circumstances, it can be done, certainly with
commercial equipment. The problem is that the recipes have not been tested
for safety in university, USDA or FDA labs using home canning equipment.
Because of the addition of low acid fillers (flours, starch, bread, etc.) we
can't be sure that heat penetration will be uniform and botulism and other
harmful bacteria will be destroyed.

A safer method would be to can the filling (apples or other fruit, sugar and
spice) using the apple pie
filling directions (with or without addition of the Clear-gel starch;
you can always add the starch later) and simply add the flour, butter,
starch and other ingredients and bake the cobble at the time you want to
consume it!

Can I freeze oranges and other citrus?

The growers typically flash freeze and concentrate the juice, but not the
fruit or pulp. Here's what one of the grower's says: "When whole fruit is
frozen, the juice expands and bursts the cells inside. When the fruit thaws
the pulp will be dry and the peel will be mushy. Whole citrus does not
freeze with good results. However, you can squeeze, then freeze orange and
grapefruit juice."

Can I make a small amount of jam and just put it in a jar, let it cool and
put it in the refrigerator and start eating out of it without canning it?

Absolutely!
Canning is only needed if you intend to store it outside of the fridge!

Why can't I just fill the jars with hot jam, seal them and turn them upside
down?

Word for word, from the USDA's labs:

"Some other methods of sealing jars call for inverting a
closed, filled jar of hot product for anywhere from thirty seconds to one
hour. (Inverting is turning the filled jar upside down on its lid.)

While this inversion process can be successful in producing
a sealed jar, it works best with very hot product. Individual variation in
practicing this process or unexpected interruptions can result in delays
between filling jars, getting lids screwed on, and inverting the jars. If
the product cools down too much, the temperature of the product can become
low enough to no longer be effective in sealing jars or preventing spoilage.

When the inversion process does work, the vacuum seals of
filled jars still tend to be weaker than those produced by a short boiling
water canning process. A weak seal is more likely to fail during storage.

In addition, the headspace of the jar may retain enough
oxygen to allow some mold growth if airborne molds contaminated the surface
of the product as the jar was filled and closed. More complete removal of
oxygen from the headspace also offers some longer protection from
undesirable colour and flavor changes with some types of fruit products. The
canning process is therefore a more foolproof method of making jams and
jellies that will not spoil.

Also, although no cases of burning have been reported in the
news media, experience has shown that some people will experience leaking of
the hot product from the jar when it is turned over if the lid wasn't put on
just right. If hot enough, someone could get burned. Even if it doesn’t
cause burns, leaking means product is lost."
Elizabeth L. Andress, Ph.D., Professor and Extension Food Safety Specialist.
The University of Georgia and Ft. Valley State University, the U.S.
Department of Agriculture and counties of the state cooperating.

I see some mold growing on my jam. Can I just scoop it out and eat the
rest of the jar?

For many years, many people, including me, just scraped off
the mold and ate the rest. But just as you have heard about the
cancer-causing effects of aflatoxin molds in peanut butter, a similar mold
grows in jam. Here is the response, verbatim from the USDA and U.Ga.:

"The best answer is that there is a potential risk.
However, we want to make a recommendation that minimizes all potential
problems and hazards. Some molds growing on fruit products made at home
have been shown to produce "mycotoxins", or mold poisons. The danger to
humans from consuming mycotoxins, as well as the actual expected
incidence of mycotoxins from moldy jars of jams, are issues with no easy
answers.

But, animal studies indicate there is the potential for
poisonous effects of some mycotoxins in humans. Patulin is one mycotoxin
detected in a few tested jars of homemade apple jam and juice. Patulin
has been shown to be carcinogenic in animals, but its role in causing
human disease is not all that clear. It is also difficult to assess the
actual health risk from consuming moldy jam or jelly because not all
molds produce mycotoxins, and molds which do produce them vary in
consistency of production when conditions change some. Elizabeth L.
Andress, Ph.D., Professor and Extension Food Safety Specialist. The
University of Georgia and Ft. Valley State University, the U.S.
Department of Agriculture and counties of the state cooperating. "

Should jelly be boiled slowly or rapidly?

Jelly should be boiled rapidly since long, slow boiling
destroys the pectin in the fruit juice.

Can I make a double batch of jelly?

NO. If a larger quantity of juice is used, it will be
necessary to boil it longer thus causing loss of flavor, darkening of jelly, and
toughening of jelly.

Why is my jam too runny?

The following can cause soft jam: overcooking, processing
too long, too little pectin, incorrect
proportions of sugar and juice, undercooking,
insufficient acid, or making too large a batch at one time.

Could you tell me why my JAM is thicker then the store bought?

The natural pectin content of fresh fruit varies, so it is possible the
the variety of fruit that you used has more natural pectin, making it
thicker. But there's an easy answer - just add less pectin next time. You'll
have to experiment to find how much pectin makes the consistency you like.
Most people seem to like their jam thick, so you may to need to only use 3/4
of a pack of pectin per batch.

I made some raspberry jam about 3 weeks ago and I noticed about 6 of my jars
did not set properly. They are very runny! With this amount of time that has
gone by can I re-do the jars again?

The following can cause soft jelly: overcooking the fruit to
extract the juice, using too much water to extract the juice, incorrect
proportions of sugar and juice, undercooking causing insufficient concentration,
insufficient acid, or making too large a batch at one time.

Can I use frozen fruit to make jams?

Absolutely! I usually freeze a dozen quarts of
strawberries after I go picking! I wash them, hull them and slice them
in half, then freeze them in heavy-duty Ziploc freezer bags (squeezing as
much of the air out as I can, or using a vacuum FoodSaver and the vacuum
bags. That way I can use those strawberries together with fruits that
I pick later in the season, like blackberries, raspberries and blueberries
to make mixed berry jams. You can use the frozen (without added sugar)
fruit just the same as fresh. Just defrost them right before you use
them.

I have a question about canning and Making Jellies. I am making Pear and
grape jelly from the fruit we grow and I use a pressure cooker! Could this be
why my jellies are not setting up? I make my jelly and Put the cans into the
cooker until it hits 220 Degrees and take it off the stove. Could I be over
heating the pectin so my jellies will not set correctly?

Probably –
they’re being exposed to too much heat for too long; I’d expect the pectin
is breaking down. Just leave the valves open and use the pressure canner as
a water bath canner!

Can anyone tell me why my jelly sometimes has bubbles in it after it has
cooled down?

Bubble are trapped air or water vapor. When the jam is boiling, the
bubbles rising from the bottom of the pan and air mixing at the surface
become mixed in the jam. If the viscosity of the jam is high enough,
the bubbles cannot break free. The foam produced is the portion that
has the highest viscosity - this is when we suggest to skim off the foam.
Many people add 1 teaspoon of butter or margarine to the jam before they
start to cook it. This helps prevent the bubbles from forming. Exactly
why, I can't tell you (it's been too many years since my fluid mechanics
class in chemical engineering) - it probably has to do with disruption the
surface tension or hydrophilic bonding; but the point is, it seems to work.
Another method is to allow the jam to sit undisturbed for about 5 minutes
after you remove it from the heat, then skim off the foam and jar the
remaining jam and process it in your boiling water bath.

I just picked a boatload of wild raspberries, which are now in my freezer.
Do I need to remove the seeds? If so, how do i go about doing that? The seeds
are so small!

Yep, the
seed-to-fruit- ratio is especially high in the wild berries. I just made a
batch of seedless raspberry jam yesterday. The easiest way to de-seed them
is to use a food mill with a fine screen (they pass through the standard
manual Foley food mill). The Villaware and Roma brands have a fine screen
that works – see this page:
http://www.pickyourown.org/canningstrainers.htm They’re more expensive
than a Foley food mill, but they come with screens of different sizes, you
can add a motor later to them, and they’ll work to make applesauce, fruit
butters, spaghetti sauce and seedless jams / jellies.

Soups and Chili

I've what may be a dumb question, but since my wife's kids have left home
and our recipes are for a much larger family it has occurred to me that I could
immediately can the leftovers after a meal. I'm talking soups and my chili here.
Do I have to pressure can them since they're already fully cooked, or can water
bath them?

Well, it’s not that simple. There are many other factors that affect the
viability of botulism and other dangerous bacteria. The spores are very
heat resistant and are airborne. This means two things:

1.Not all foods can be safely canned at home, regardless of the
method, equipment or recipes used and

2.Of those foods that may be safely canned at home, you should
stick to tested, approved recipes. Many of the recipes floating around
the internet have not been tested by any university’s food lab and may
not (more often are not) safe.

All of the canning recipes I post are closely based on the USDA and
lab-tested recipes. Generally speaking, I don’t think I’d take a risk
canning leftovers, unless I was doing so as part of following an approved
canning recipe. And for better flavor, you’d generally do better freezing
than canning leftovers anyway.

However, having said all this, there are some very good and general tested
recipes for canning soups and chili. I think it will offer you enough
flexibility to meet your needs! See this page:
http://www.pickyourown.org/how_to_can_soups.htm. And yes, it does
require a pressure canner (remember the airborne spores can re-contaminate
right up to the second you close the lid (and trap non-sterile air with
spores inside)

Recommendations for canning Brunswick stews at home have not been scientifically
determined. These are low-acid mixtures which could support the growth of
bacteria that cause botulism, so a process cannot be estimated or made up. It
must be a tested process known to kill these bacteria in this product. In
addition, the recipes for Brunswick stew vary and a process would have to be
developed through scientific testing for each variation. No directions for this
product are available at this time. It is best to freeze Brunswick stews.

I was considering canning food for my baby. I read your
site and I saw that you canned for your child. Is it ok to puree the vegetables
and fruit first before you can it? What size of jar did you use for the baby
food?

Yes, in almost
all cases it makes no different if you puree. The only exception I know of
is pumpkins and squash, which have only been tested by the USDA as cubed,
not pureed in a home situation. If there are any other exceptions,
I'll not them in the specific directions or recipe.

You can use
any size jar, as long as it is a ring and flat lid type (the Ball/Kerr/Mason
type). The jars go as small as 4 oz, but then the price per ounce of canned
food becomes higher, so I usually use pints or half-pint (8 oz) jars.
Something that I know will be eaten quickly, and can stored in the fridge
for a few weeks, like applesauce, I’ll do in quart jars.

What foods make the best candidates for home preserving
as baby food or for children?

I've found applesauce is one of the best candidates
because it is easy, needs no additives of any kind, is very economical,
stores up to 2 years and children love it. Homemade tomato products, like
spaghetti sauce, are similarly good.

Fruits and jam, of course are also popular for
children. You can add a spoonful of jam to plain yoghurt as a healthy food
for small children, too.

Frozen corn and peas from the garden are very popular
with my kids, as they are much sweeter than store bought.

Canned figs and peaches are popular and easy for older
infants just starting on solids; pureed for younger.

If canned foods have been frozen during storage, are they safe to eat?

The answer is, yes, they are safe, as long at the seal remained intact.
The quality may suffer; freezing usually ruptures cell walls of plant
matter, so canned beans would probably be more mushy, whereas applesauce
would be relatively unaffected. However, the key is to ensure that the
seal on the jar hadn't been broken. When water freezes, it expands, so if
the jar froze completely, it is very likely to have pushed the lid out.
Obviously, with Ball/Kerr lids, it is easy enough to test the seal by seeing
if the lid flexes (clicks in and out) when the jar is completely thawed
again.

Why do canned pears and some other fruit I can, sometimes turn pink?

Oxidation may cause foods to darken at the tops of jars. Oxidation is
from air in the jars or too little heating or processing to destroy enzymes.
Overprocessing may cause discolored foods throughout the containers. Pink
and blue colors sometimes seen in canned pears, apples, and peaches are
caused by chemical changes in the coloring matter of the fruit. Iron and
copper from cooking utensils (or from water in some localities) may cause
brown, black, and gray colors in some foods. When canned corn turns brown,
the discoloring may be due to the variety of the corn, to stage of ripeness,
to overprocessing, or to copper or iron pans. Packing liquid may dissolve
coloring materials from the foods.

Darkening of foods at the tops of jars may be caused by oxidation
due to air in the jars or by too little heating or processing to destroy
enzymes. Overprocessing may cause discoloration of foods throughout the
containers. Pink and blue colors sometimes seen in canned pears, apples, and
peaches are caused by chemical changes in the coloring matter of the fruit.
Iron and copper from cooking utensils or from water in some localities may
cause brown, black, and gray colors in some foods. When canned corn turns
brown, the discoloring may be due to the variety of corn, to stage of
ripeness, to overprocessing, or to copper or iron pans. Packing liquid may
dissolve coloring materials from the foods. The use of plain tin cans will
cause some foods to lose color.

Source: U.S.D.A. 1976. Home Canning of Fruits and Vegetables. Home and
Garden Bulletin No. 8. (Issued February 1965, Slightly revised May 1976).
United States Department of Agriculture, Washington, D.C.

Is it safe to eat discolored canned foods?

The colour changes noted above do not mean the food is unsafe to eat.
However, spoilage may also cause colour changes. Any canned food that has an
unusual colour should be examined carefully before use.

U.S.D.A. 1976. Home Canning of Fruits and Vegetables. Home and Garden
Bulletin No. 8. (Issued February 1965, Slightly revised May 1976). United
States Department of Agriculture, Washington, D.C.

I want to bottle / can some tap water. Our town gives us good, safe water. But
I'd like to can some ( which will be used within a year). How long can I keep it
stored and how do I can it?"

Now that’s an interesting question. I suppose you
could filter your own tap water at home using a simple activated carbon
filter to get rid of any bad tastes or odors, and other chemicals that may
be in the water, then boil it, and filling sterilized canning jars, seal and
process in a water bath for 15 minutes. That ought to do it, since there is
nothing in the water for the few remaining bacteria to grow upon.

That’s just my guesstimate, I’ve never seen anything
published on the subject, so the process is just a guess.

How long would it store? A year? Unless you have a lab
to do bacterial cultures and test, that’s also a guess, but given the foods
that we can are water plus nutrients, I feel comfortable saying this would
work...

Canning Baby Food at Home

Can you give me tips on canning baby food?

I have a 2 year old myself, so I just went through canning baby food last
year. Basically, it's the same as regular canning, etc. you'll need to chop
or puree - which you can do when you use it, or in some cases, beforehand.
Applesauce, for example, is a perfect ready-made baby food. If you want to
can low acid foods (like most vegetables, aside from tomatoes and pickles),
you'll need a pressure canner.

A big advantage of home-canned and home-frozen baby foods is the absence
of food additives, preservatives, pesticides and other chemicals.

Since fresh foods and unprocessed foods are almost always better (more
nutritious) than anything process or even cooked, I use the following
hierarchy:

1. grow my own fresh fruits and vegetables
2. pick my own fresh fruits and vegetables from local farms
3. store fruits and vegetables in a cool dark place like the basement or
garage
4. freeze fruits and vegetables
5. can fruits and vegetables
6. store-bought fresh
7. store-bought frozen
8. store-bought canned or otherwise processed

You'll find that a number of vegetables you can grow can just be stored
in a basement - like sweet potatoes, onions, potatoes, winter squash
(butternut, Hubbard, acorn, etc.) They'll keep for months - up to a full
year under the right conditions. That's better than freezing or canning.

AAside from those tips, any of the canning recipes on the website will
for just the same! My baby's favorites were the applesauce, apple butter, a
touch of homemade jam in yogurt, spaghetti sauce, canned or frozen beets,
corn, peas and carrots.

These products are not recommended for canning; choose recipes that you can
freeze. In fact, most of these products are not really "canned." The
directions call for baking in the jar and then closing with a canning lid. Many
recipes for quick breads and cakes are low-acid and have the potential for
supporting the growth of a bacteria like Clostridium botulinum if it is present
inside the closed jar. One university's research showed a high potential for
problems. You will see these products made commercially; however, additives,
preservatives and processing controls not available for home recipes are used.
Canning jar manufacturers also don't endorse baking in their canning jars.

Can I can my own mayonnaise?

It's possible, but I sure wouldn't
recommend it. I haven't found ONE, not ONE set of directions discussing
how to home can mayonnaise, not from any reputable website (like
the USDA or a university food science department), nor any canning book.

Given the ingredient's propensity to
easily spoil and how eggs are usually contaminated with salmonella
anyway, and the low acid content... I'd say it's a recipe for severe
food poisoning. Stick to making it, then refrigerating it.

Canning books

The Ball Blue Book of Preserving

This is THE book on canning! My grandmother used this book when I
was a child. It tells you in simple instructions how to can almost
anything; complete with recipes for jam, jellies, pickles, sauces, canning
vegetables, meats, etc. If it can be canned, this book likely tells
you how! Click on the link below for more information and / or to buy (no
obligation to buy)

Home Canning Kits

This is the same type of standard canner that my grandmother
used to make everything from applesauce to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need and
lasts for years: the canner, jar rack, jar grabber tongs,
lid lifting wand, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars and lids (and the jars are reusable). To see more canners, of different styles, makes and prices, click here!